What's for Lunch?: Chicken & Flatbread at The Hub

We haven't commented on our lunch habits for awhile. We keep meaning to but the constant swirl of news keeps us pretty busy.

But a colleague and I had a chance on Friday to step away from the bustle for a sit-down at The Hub on Main Street in North Adams. We both used to go there too many years back when it was the The Capitol and Sprague workers were lined up to get in on a Thursday.

The Hub's proven pretty popular itself since opening three years ago under Kate and (chef) Matt Schilling. My usual selection to-go is the Grown-Up Grilled Cheese but the specials on Friday were to good to pass up.

My colleague and I both selected a roasted chicken sandwich on herb flatbread with tomatoes, mozzarella cheese and basil aioli dressing.

Verdict: pretty awesome. I'm not a fan of flatbread; it's often hard and chewy. This one was just right and a lot moister than expected. The chicken was pulled and tender, the cheese warm but not overpowering and the dressing, well, perfect. But then I'm a fan for anything with basil in it.

We also had the homemade Italian wedding soup — one of my favorites. The canned version by Progresso is a staple in my pantry. Matt's is far better and the cup was not enough.

We topped it off with homemade bread pudding and cream, another favorite of mine I rarely make anymore. (The kids weren't into it and eating a casseroleful by myself was a weighty affair.) It was served warm and had raisins in it. The texture was just right, not too creamy and not too chunky. It was a good-sized portion but didn't feel heavy.

Kate told us the restaurant will be changing the menu at the beginning of May. They've been experimenting hummus and plan to add a hummus sandwich and salad plate, along with a baby spinach salad. Given Matt changed our mind about flatbread, maybe he'll get us into hummus. We're willing to try.

The Hub also was given a permit last year for outside dining so expect to see some tables on the sidewalk once the weather warms up.